1. Once the chicken is pounded thinly, dredge in salted flour and dust off excess. Pan fry in batches until lightly browned on each side in a skillet on medium heat (3-5 minutes total). Remove and set on a plate. Add the butter and sauté mushrooms until they start to release water. Salt, pepper and deglaze with stock and marsala. Allow to thicken slightly, scraping any bits off the bottom of the pan, then add chicken back to sauce and simmer for 5 minutes. Serve on a bed of roasted potatoes. Sprinkle with chopped parsley
2. Meanwhile, pan fry the fingerling potatoes, making sure to get the outside crispy brown or roast in the oven per the recipe below:
3. Roasted fingerling potatoes
4. Heat oven to Roast at 375. Toss potatoes in a couple tablespoons of olive oil. Place on baking sheet, making sure potatoes do not touch. Roast for 20 minutes, then flip and roast for another 5-10 or until golden. Remove and sprinkle with shaved parmesan.
Directions for Sandwiches and Salad
Brush a small amount of marsala sauce on each piece of bread, then place a slice of Provolone and Havarti on each piece of bread. Layer thin pieces of chicken marsala and mushrooms on top, followed by some arugula (I usually toss the arugula in a little olive oil and salt before topping) and finally with the other slice of cheese and bread. Brush with olive oil and grill on a Panini press or in a cast iron skillet (weighing down the top bun). Flip and grill for another few minutes or until the cheese melts. Serve with a salad of fresh greens and herbs and squeeze fresh lemon juice, a drizzle of olive oil and salt.